Take extra firm tofu and marinate with the soy sauce, sesame oil and yellow curry powder. Marinate for at least 1 hour and up to 4 hours.
Place on a baking tray and put in a 325 degree oven for 20 minutes. Remove from oven and set aside.
Place the shallots, galangal and garlic on a baking tray and bake in a 325 degree oven for 20 minutes. Let cool and place in a blender with the cilantro and curry powder. Blend until fully mixed.
Add the yellow curry paste to a skillet with the grapeseed oil. Cook for 2 minutes. Add the coconut milk and stir to incorporate. Allow the curry paste and coconut milk mixture to cook until the well combined.
Then add the vegetables, starting with the one that takes the longest to cook, and allow to simmer until all of the vegetables are tender but still firm. Finish by adding the tofu pieces last.
Serve with rice noodles and enjoy!